Circular 325 May 1962

.-

~ ..

Cooperative Extension Service • l.' New Mexico State University ., • '1. "! A ~ -a ... ',.., ' .. ...'--1¥- ' • .. ·/· . ~ · . / .·' ;>'"/..--

Chile View

Prized in New Mexico as a for 3 50 years, chile is now valued for its content as well as the flavor it imparts to foods. Through years of research, New Mexico State University's Agricultural Experiment Station personnel have developed chile varieties of highest qualities and revealed the vitamin-rich content of this popular vegetable. There has long been a need for a summary of this information in one publication, along with recipes, for those who have not yet acquired the chile habit.

I hope that you enjoy the "chile view" of history, that the research findings prove informative, that the marketing information is helpful to you, and that you get new ideas for additional uses of this versatile vege­ table.

This circular has been published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by the Cooperative Extension Service of New Mexico State University, P. J. Leyendecker, director, and the United States Department of Agriculture cooperating. ////

Sneed -=~ Specialist // tn Food Marketing. -.w===::'i::"""-lnformation

A New Mexico Pioneer

Beginning with the entrance of Don Juan de Oiiate into New Mexico in 1598, the building blocks of the state's history have been well laced with chile. Prior to the coming of the Spaniards, the vegetable was not grown in what is now the United States. Chile is the Spanish adaptation of chilli, the Aztec name for the . The term now includes varieties of Frutescens. Columbus found the Indians of the West Indies growing fiery varieties of the plant. Because of its pungency he called it "pepper," although it is unrelated to Piper nigrum, the shrub that produces . Chile actually be­ longs to the nightshade family, which includes tomatoes and potatoes. , primarily from the East Indies, were of immense commercial value in . So it is easily understood why pungent chife was an important find for Columbus and his men. Chile quickly made its way into historical records. In 1493, Peter Martyr wrote that Columbus brought home with him "pepper more pun­ gent than that from the Caucasus." Twenty-five years later it was de­ scribed in detail by another Spanish explorer. Chile had traveled to Eng­ land by 1548 and into Central Europe by 1585. By 1550, chile had been found growing in many of the tropical areas of the New World besides the West Indies-in Central America, Mexico, Peru, and Chile-and by 1600, many types known today had been grown by the Indians. Though a perennial in its native habitat of tropical America, chile grows as an annual in temperate zones. And it grows only under irriga­ tion in New Mexico. Back in 1600, chile was grown successfully under irrigation, as were Spanish wheat and Indian corn, along the Rio Chama. Chile had become important to the territory by 1863, according to the following quotation from the Rio Abajo Press of February 2: "Congress takes fifty-thousand dollars out of the pockets of the people of the United States to make us good roads for intercommunication and the ttansporta;-­ tion of chile to market." Remember, in 1863 the people of the United States were waging a war against the seceding Southern states, and $50,000 represented much more in the labor and materials of road building than it does today.

Fifty Years of Chile Research

It all started back in 1907, when Fabian Garcia selected and planted the of three varieties of chile. The search was on for a better chile for New Mexico. There have been highs and lows of intensity during the 50 years of research, but the goal has remained clear and distinct-larger, smoother, thicker-meated, shoulderless pods of chile. The native chile grown 50 ·years ago was exceedingly variable and of poor grade. Dr. Garcia-then horticulturist, later director of the New Mexico State University Agricultural Experiment Station-started the long search for a more acceptable product with chile colorado, chile negro, and chile pasilla. Fourteen strains of the three varieties were selected from the 1907 plantings for the test plots. Some years of chile research were discouraging-many were lost to wilt. In fact, this disease claimed 95 per cent of the plants of 1912. Ten years passed and one by one the less promising strains were eliminated until only one, No. 9, was left. No. 9 had most nearly met the standards set by Dr. Garcia in field tests at the University and on the farms of cooperators over the state. The characteristics of the new strain had been fairly well established. No. 9 was producing pods that were large, smooth, fleshy, and shoulderless at the stem end. Though considered pungent by Dr. Garcia, No. 9 was less pungent than the unimproved native varieties. And though resistance to wilt had not been "a major objective in this research, the new strain was proving more resistant to the disease than any variety or strain known at that time. Letters of praise and requests for poured in from all areas of the state. Some requests were from commercial producers, s~e were for family use, but all were for No. 9. This variety became famous in the chile-producing areas of the United States and Mexico as College No. 9.

-2- Varieties Developed to Meet Popular Demand

Some people like their chile pungent; some less pungent. College No. 9, pungent when grown in the southern areas of the state, proved to be quite mild when grown in the cooler northern counties. It also needed a long growing season. In the northern counties, No. 9 seed had to be started in cold frames and transplanted to produce and ripen before frost. Again the search was on for a chile that met the flavor and pungency requirements of the people in the northern areas, as well as the growing conditions. The new varieties developed didn't "just happen," but were the result of careful planning and selection. For instance, there's Rio Grande-medium in pungency, a popular variety in the Hatch area, and excellent as a mild green chile in the Albuquerque area. Sandia A and B, were carefully selected for their esters or oils to give the flavor and pungency the people of Bernalillo and Sandoval counties demand. Sandia A develops earlier, has a shorter pod and a high degree of pungency. Sandia B has a flavor very similar to unimproved native chile. Though of the same cross as A, B is even more pungent, in some areas, has larger pods, and dries more easily. Both are prolific and mature early. Research continues to improve Sandia B. Another variety of chile developed by NMSU Experiment Station horticulturists is College No. 6 and its strains. Again, No. 6, like No. 9, acceptable when grown in the southern area, is too mild for many people when grown in the cooler areas. Also, when grown in rich soils and with ample irrigation, No. 6 is quite mild. Early maturing, high yielding, and thick fleshed, it is popular with commercial canners.

-3- --..,------

Chile Is Rich in A and C

The crisp color of fresh green chile, or the rich, red brilliance of the ripe pods, adding interest and flavor to foods, seem value enough in them­ selves. But chile gives all this and more-it is a rich source of vitamins A and C. In New Mexico, where chile is eaten in quantities by all ages, this vitamin-packed quality is of great significance. As the pods mature and ripen, the carotene () content increases, reaching its highest values in the ripe, fresh peppers. Canned or frozen green and red chile retains most of the carotene content. Red chile retains most of its carotene content after being dried. The ascorbic acid () story differs from that of vitamin A. This vitamin is affected by heat and oxidation. Chile grows richer in this valuable vitamin as the season advances. Research has shown that gre~ chile gathered in October contains more ascorbic acid than that gathered in August. The highest values are often found in the pods gathered just before they ripen. Canned and frozen chile retains about two-thirds of its ascorbic acid content. \ Red chile loses its vitamin C when dried, regardless of the method }\ ( used.

-4- Chile Sells In Several Forms

The landscape, accented by the brilliant red of chile drying in the sun, is a picture long remembered by natives and visitors alike. No other scene is more typically New Mexican, whether the ripe pods are hang­ ing in ristras from the eaves of the home, spread in huge sheets on the ground, or on drying sheds. But weeks before the pods ripen, green chile is ready for the market. Southern areas of the state may have it ready in mid- or late July, other areas later. During the months when New Mexico farmers aren't pro­ ducing fresh chile, it is imported from Mexico, Florida, Texas, and Cal- ~~- ) ( Chile-fresh, canned, dried, and frozen-is a staple in all groceries. 'tn addition, it is offered in , frozen combination dishes, and Mexi­ can-type dinners. Many farmers sell fresh green and ripe chile in season, followed by the dried product-whole or powdered-at their roadside stands. Both fresh and dried chile commonly sell by the pound. The price of fresh chile falls rapidly during the few weeks of peak production from the luxury tags of off-season months. Because of the relatively short season of peak harvest, many families can and freeze green and ripe chile to use when the price of fresh chile soars.

-5- ·- ., . " I' ~- I ' l' i:II

1; jl I ~ ~~ 1'1 ! ~~ Store Chile Properly Store fresh chile, both green and red, in polyethylene-type bags in the refrigerator, and use within three days for best flavor, texture, and vitamin values. Freshly-gathered chile peels more easily than that kept for a few days. Crisp chile peels more easily than wilted, limp pods. Frozen chile products should be kept frozen until ready to prepare. Do not refreeze thawed chile. Store canned chile on the shelf before it is opened; then refrigerate and use it within a day or so to avoid loss of flavor and vitamin content. Select Chile Carefully Many markets-especially during the season when locally-grown chile is available-mark chile as "hot" or "mild." The same is true for some brands of the dried and canned products. To the newcomer this knowledge can be most important. The uninitiated, starting with the mild or less pungent varieties, can learn to appreciate the flavor that chile con­ tributes to foods. Later they may want to work up to the more pungent varieties. Many people stay with the less pungent ones, leaving the hot varieties for those who like more pungency. Select chile that is: • Large and smooth, with well-rounded smooth shoulders-for easier peeling and little waste. • Firm, mature, and thick-fleshed, with a bright shiny surface­ for good texture, flavor, and vitamin content. Avoid immature, shriveled, or ill-shaped pods, as they are usually difficult to peel and of poor flavor. Red chile of good quality is evenly colored. Dried chile pods should be free of black mold spots. High quality, ground chile is an even red color. Yellow indicates that seeds are included. Mold and stems mingle black with the red of the pods.

-6- Sharing With Others

Chile-green or red, fresh, frozen,'~ canned, or dried-combines interestingly with numbers of foods. And though the people of New Mexico have enjoyed this versatile vegetable for generations, there's always pleasure to be found in new chile combinations or methods of preparation. Some chile dishes are prepared in traditional ways. Yet versatility in preparation is as well established as is versatility in combination with other foods. The recipes that follow are from the kitchens of homemakers who throughly enj~y chile and wish to share their enjoyment with you. Some of the recipes included are traditional, while others are original. Some of them are typical of one section of the state; others may be standard throughout the state. Most of them will serve as suggestions for a wide range of variations for the cook with a vivid imagination. Those who have shared their recipes with you are Mrs. Vincent Curtis, Mrs. Vigil Salce, Mrs. Emil Alary, and Mrs. L. H. Witherspoon, all of Corrales; Mrs. R. ]. Bambach, Las Cruces; Mary Ann Owen, Las Vegas; Mrs. W. N. Preciado and Dorothea Riemann, University Park; and Mrs. G. Perez, La Mesa.

-7- Chile Is Easy to Peel ...

There is no single way to remove the tough transparent outer skin from chile. However, a few accepted practices make an easy job of the process.

Snip the ends from the chile pods.

Try This Way ...

Turn electric unit to high position, cover with a heavy mesh wire. Turn chiles fre­ quently, permitting the out­ er skin to blister eve11ly. Do not burn chiles. For gas range use medium flame.

Or This Way .. Place chiles on a cookie tray or on foil-covered oven rack. Turn fre­ quently for even blistering of pods. Place chiles about 3 inches below broiler unit or flame. Leave oven door open.

-8- . . . When You l(now How

For crisp, green chile, remove blistered pods from unit or hroiler and plunge into ice water.

Or place in pan and cover with towel to steam for 10 to 15 minutes.

Starting at stem end, peel outer skin downward.

-9- Sauces Are Basic

Chile is basic to many recipes. It may be made from green or red chile, fresh, canned, frozen, or .dried.

Fresh Green Chile Sauce 8 to 12 chile pods 1 medium ripe Yz teaspoon

Peel chile, remove stem, seeds and veins. Peel tomato. Chop chile Fresh Red Chile Sauce very fine. Cut, then mash tomato with hands until it is almost a liquid. 14 to 24 fresh red chiles, (1 cup Combine chile and tomato. Add frozen) salt. This sauce will keep covered in the refrigerator 4 or 5 days. 1 teaspoon salt 1 teaspoon Yield: 1 to 1 Yz cups. (Range in Yz cup water size of chile pods accounts for range 1 dover in number of pods listed in reci­ pes.) 1 small , sliced 1 tablespoon butter or margarine

Variations Remove stems, seeds, and veins 1 of garlic made into a paste. of fresh red chile. Cover with boil­ (Crush garlic - sprinkle with salt ing water and let stand 10 minutes. and crush with heavy knife, work­ Remove chile and place with salt, ing until almost a liquid.) garlic, onion, and oregano in blend­ er. Add water, according to blender Yz cup finely chopped onion. requirements, and blend until all ingredients are reduced to a smooth 1 tablespoon olive oil (reduces the paste. effect of chile pungency) . 2 tablespoons of vinegar - for a Remove to cooking pan. Add tart sauce. Yz cup water (or more, depending upon the amount used in blend­ 2 tablespoons vinegar, 4 table­ ing) . Add butter or margarine. Sim­ spoons brown , 1 teaspoon mer about hour or until mix­ - for a sweet sauce. Yz ture is of the desired consistency. Use equal amounts of red and green Stir occasionally to keep from burn­ chile. ing. Yield: 1 to 1 Yz cups.

-10-- Dry Red Chile Sauce II Whole pods or chile powder may Remove stems, seeds, and veins be used in making red chile sauce. from 14 to 24 chile pods. Wash Chile pods may or may not be and drain. Spread on cookie sheet toasted before blending or grind­ and dry chile in a warm oven ing - an individual choice. The (200-250° F.), turning frequently. pods may be put through a ricer Leave oven door open. Chile burns or colander to separate the pulp easily-giving the sauce an undesir­ from the outer skin. Or an electric able flavor. Remove chile to pan, blender may be used, blending cover with hot water, let boil for 10 pulp and skin to a smooth paste. minutes or until pulp is soft and Again there is a choice-strain the separates from skin. Use the cook­ sauce or not, as you like. ing water for the required amount of liquid. Blend until a smooth paste The chile pods may be covered is acquired. Strain (optional). with hot water and brought to a boil, heat turned off, and allowed to steep for an hour. Or it may Sauce III be boiled for 10 to 15 minutes be­ 3 tablespoons olive oil or shorten- fore separating pulp from skins. ing The pulp must be soft to separate 2 tablespoons flour readily from the outer skin. Y2 cup chile powder The pungency is largely in the 2 cups water veins of the chile-the amount to 1 teaspoon salt be removed is a personal decision. Melt , blend in flour, and cook Sauce I until flour is done-3 or 4 minutes. Add chile powder and blend. Have Remove stem, seeds, and vems skillet or pan at moderate heat as from 14 to 24 chile pods. Wash chile burns very easily. Blend in in warm water. Place chile in a. --.Water. Cook to desired consistency. pan and cover with hot water, heat The quality of the sauce depends to ahnost a boil. Remove from heat on the quality of the chile powder. and let stand for one hour, or until the pulp separates easily from the tough outer skin. Put through a Variations ricer or colander, adding enough water to remove the pulp. If sauce 1 clove garlic, crushed and added to fat. is very thick, thin with water to desired consistency. 1 teaspoon oregano, blended in with chile powder. 4 tablespoons finely chopped onion cooked in fat before adding flour. Substitute tomato juice for 1 cup water.

-11- Raise the Curtain with Chile Green or red chile sauce adds snap to many dishes - egg, ham, sausage or steak.

Poached Eggs with Chile Green Chile Egg Scramble

1 tablEspoon fat 6 eggs 1 tablespoon flour 6 to 12 prepared green chiles Y2 teaspoon salt Y2 teaspoon salt 2 tablespoons fat Y2 cup water Chile powder Beat eggs slightly until yolks and 6 eggs whites are broken, but not too well mixed. Add salt and finely chop­ Melt fat in heavy skillet or pan. ped chile. Heat fat in skillet until Blend in flour and salt. Add chile hot but not smoking. Add egg mix­ powder to desired pungency. Blend ture. Reduce heat and cook slowly, in water. Cook over medium heat stirring the eggs from the bottom until sauc begins to thicken. Slip as they become firm. Serve when eggs from small dish into sauce, eggs are at desired firmness. taking care not to break yolks. with slices of crisp bacon. Two to Cook until eggs are at the desired three servings. firmness. Serve at once on warm plates. Two to three servings. 2 cups green or red chile sauce 4 eggs with Eggs and Chile Y2 cup grated 2 Heat chile sauce in shallow fry­ 2 eggs ing pan. When hot, slip eggs into 1 tablespoon onion, chopped sauce from small dish or saucer, be­ Y4 cup green chile sauce ing careful not to break yolks. Sim­ mer over low heat until eggs are Mash and heat the chorizo poached to desired firmness. Serve (Spanish sausage) in a well-greased on warm plate with remaining sauce heavy skillet. Add onion and mix. poured around eggs. Sprinkle with Turn heat low and add lightly beat­ grated cheese. Two servings. en eggs and chile sauce. Stir eggs from bottom of skillet as they be­ come firm. Cook to desired firm­ ness. Serve at once with toast. Pane·· citos, halved, buttered, and toasted are excellent to serve in place of toast. One serving.

-12- The Main Dish· Favorites Old and New

Chiles Rellenos Batter II 12 large chiles with stems 4 eggs, separated l lb. cht:ese-grated, cubed or in Y:z teaspoon salt strips Beat whites until fluffy. Beat 1 small onion, chopped in yolks and add salt. Dip and cook chile as in Batter I. Peel chile, open small slit below stem and remove seed. (Canned Batter III or frozen chile may be used.) Com­ I cup flour bine cheese and onion. Fill chile I teaspoon baking powder carefully to avoid breaking, fasten I cup with toothpicks. Dip stuffed chile 2 eggs, slightly beaten into batter and fry in deep fat - Y:z teaspoon salt 360-365° F.-until golden brown. Sift together dry ingredients. Combine eggs and milk. Add to Variations flour mixture, stirring enough to Use ground, cooked, well-season­ mix. Dip and cook chile as in Bat­ ed meat for stuffing. Six servings. ter I.

Batters Batters I and II may be used with red chile. Drop batter by the Batter I spoonful into deep fat and fry until 4 eggs, separated golden brown. Remove from fat % teaspoon baking powder into heated red chile sauce. Serve as 4 tablespoons flour an accompaniment to a meat, egg, 1;4 teaspoon salt cheese, fish, or vegetable dish. Beat egg whites until stiff. Beat Baked Chiles Rellenos yolks until thick. Sift together dry ingredients and add to yolks, blend­ Stuff chile as for chiles rellenos ing well. Fold beaten whites into with cheese or meat. Place in greas­ yolk mixture. Dip stuffed chile in ed casserole (butter or margarine} . batter, using large spoon, and fry Pour Batter I over stuffed chile and in deep fat. Turn once. Remove bake in a 325° F. oven until batter to serving plate. Hold in warm oven is done and lightly browned on top. until all chiles are cooked. Serve at once. ·

-13- Chile Colorado con Came de Puerco (Red Chile with Pork)

1 lb. lean pork 1 tablespoon flour 1 teaspoon salt 1 or 2 cups red chile sauce 1 clove garlic, crushed Lima Bean Chile Dash of 1 medium onion, chopped 4 or 5 , crushed 1 tablespoon chile powder Dash oregano 1 pkg. frozen lima beans Cut pork into one-inch cubes. 1 lb. ground £ Put in heavy skillet on medium 1 teaspoon salt heat and fry until lightly browned. 1 No.2 can tomatoes (or 2Y2 cups) Add flour and salt. Add remain­ ing ingredients. Cover and simmer Saute and meat in large fcir 30-45 minutes. Four to five saucepan until meat loses red col­ servings. or, stirring while cooking. Add Variations other ingredients. Bring to boil, Use cubed or ground beef. then reduce heat and simmer 3 0 minutes. Six to eight servings. T ernera con Chile (Veal with Chile) Chile Verde con Polio 1 Y2 pounds veal steak (Green Chile with Fryer) 3 tablespoons flour 1 tablespoon chile powder 1 fryer Y2 teaspoon salt 1 clove garlic 4 tablespoons olive or cooking oil 1 medium onion 1 onion, minced 2 tablespoons fat 1 cup sour cream 1 cup green chile sauce 1 clove garlic, mashed 1 teaspoon salt Cut veal in serving portions. Mix Cut fryer in serving pieces. Sim­ flour, chile powder, and salt and mer in small amount of water with use to dredge meat. Brown meat in garlic and salt until it is tender. hot oil. Add minced onion, sour Mince onion and fry in fat until cream, and garlic. Cover and bake transparent. Add green chile sauce in slow oven (325° F.) one hour and bring to a boil. Pour over the or until meat is tender. Four to six cooked chicken and simmer for servings. about Yz hour. Serve with rice or whipped potatoes. (Beef may be Variations substituted for the chicken. It Use beef round steak or lean should be browned in fat before pork steak. Omit chile powder. Add adding the sauce.) Four servings. 1 cup diced fresh chile. Green Chile Stew 14 to 24 green chiles or 1 cup frozen chile 5 medium sized fresh tomatoes or 1 Verdes cup canned tomatoes (Green Enchiladas) 2 lbs. meat cubed, (beef, pork, mutton, venison, etc.) 1 cup green chile Salt to taste 1 tablespoon fat 1 medium onion, chopped Prepare and chop chile. Brown Salt cubed meat in hot shortening. Add 1 cup cheese, grated chile, tomatoes, onion, garlic, and 1 cup canned tomatoes, (drained) salt. Simmer from 1 to 1 Yz hours­ Y2 cup sweet cream or evaporated until meat is tender. Eight servings. milk 6 corn tortillas Chile Verde con Carne Roast and peel green chiles, re­ 1 lb. lean beef move stem, seeds, and veins - or Y2 teaspoon salt use canned or frozen chile - and 1 tablespoon cooking oil or fat chop fine. Saute onion in fat, add Y2 cup hot water tomatoes and chile. Gradually add Y2 cup onion, chopped cream, stirring constantly. Simmer 1 cup tomatoes five minutes. Fry tortillas in about 1 Y4 cups green chile sauce Yz inch of fat in a heavy skillet, turning once, cooking about ~/z Cut beef into one-inch cubes and minute for each side. place in hot skillet with cooking oil Arrange on hot serving plate in or fat. Cover and cook on low heat layers-tortilla, sauce, cheese, then until meat is brown, stirring fre­ repeat. Usually three tortillas make quently. Return to highest heat and a serving. Keep in warm oven until add other ingredients. Bring to a ready to serve. Shredded lettuce boil, cover, reduce heat to low and may be nested around tortillas just allow to cook until meat is tender. before serving. A lightly Serve with bland foods - pinto is often served on top of enchiladas. beans, rice, macaroni. Five to six Two or three servings. servings.

-15- Green Magic in Casserole

about 1 0 minutes on low heat. In buttered casserole, place about 1/3 of the comchips, Yz of the cheese, Yz of the sauce. Repeat. Top with cornchips. Bake at 325° F., for 20 minutes. Serves six. Cheese and Chile Casserole Berenjena y Chile Verde 12 large pods green chile (Eggplant and Green Chile) 2 cups whole milk 1 teaspoon salt 1 large eggplant 4 eggs 1 egg 1 lb. processed cheese, grated 2 cups soft bread crumbs 1 cup cracker crumbs 6 strips bacon 4 tablespoons butter 1 small onion, diced Roast and peel chile, remove 1 cup green chile, chopped stems an.d seeds (or use canned or Salt and pepper to taste frozen). Place alternate layers of Peel eggplant-cut in cubes and chile and cheese in a greased baking cook in salted water until tender. dish. Leave enough cheese to sprin­ Cool slightly after draining well. kle on top. Beat the eggs slightly, Mash. Combine onion, well-beaten add milk and salt. Pour over the egg, chile, bread crumbs, salt, and chile and cheese. Sprinkle remain­ pepper. Add to eggplant, mix well. ing cheese and the buttered cracker Put in buttered casserole, top with crumbs on top. Bake 45 minutes in bacon strips and bake in moderate a slow oven ( 3 2 5° F.) . Serves eight. . oven ( 3 5 0° F.) 4 5 minutes. Five to six servings. Chile Casserole 1 cup cooked peeled chile-chopped fine Cheese with Chile in Casserole 2 small green onions, chopped 1 lb. grated Cheddar cheese Y:z cup Cheddar cheese, grated 24 green chiles, chopped 4 oz. bag of cornchips 1 medium onion, chopped Sauce 1 clove garlic, (optional) 1 tablespoon lard or drippings Prepare chile. Combine cheese, 1 tablespoon flour onion, and garlic. Alternate layers Y-J teaspoon salt of chile and cheese in a buttered 1 cup water casserole (about 1 Yz quart size) . Brown flour in fat, add salt and Bake in oven at 325° F., for 30 to stir in water. Cook until smooth. 40 minutes - until cheese melts. Add green chile and onions to Serve with rice, potatoes, or pinto sauce, bring to a boil. Cook for beans.

-16- Chile· A Perfect Addition Chile adds color, flavor, and zip to -vegetable, meat, fish or cheese. Crisp green or red chile, shredded very fine, need not be peeled be­ fore adding to salads.

SALADS cups minced baked ham. Pour into Coleslaw a mold and chill. When firm, un­ Using a sharp knife, chop 4 parts mold. Serves six to eight. cabbage, 1 part chile, and 1 part onion very fine. Salt to taste. Add Enliven Salad a tart dressing- vinegar and water, Dressings With Chile sweetened to taste, mixed well with small amount olive or cooking oil. To 1 cup mayonnaise add Yz cup Pour over vegetables and refriger­ finely chopped chile - or 1/3 cup ate for an hour before serving. chile sauce - 2 tablespoons chop­ Hot Salad ped stuffed olives, 1 teaspoon chop· ped . Cook and whip potatoes. Season with butter or margarine. Salt to Pimiento Cheese Dressing taste. To 4 cups whipped potatoes To 1 cup mayonnaise add 1 add Yz cup each of the following, ounce pimiento cheese, creamed, 2 finely chopped - chile, ~, tablespoons chile sauce, and Yz tea­ onion, pickles, and . Add Yz spoon Worcestershire sauce. cup cider vinegar. Add four hard­ cooked eggs, chopped. Serve warm. Chile French Dressing To 1 cup French dressing, add 2 Cottage Cheese-Vegetable Salad tablespoons finely chopped chile, Combine 1 cup cottage cheese, or 2 tablespoons chile sauce, or Yz Y4 cup mayonnaise, Yz cup finely teaspoon chile powder. chopped chile, Yz cup finely chop­ ped onion, and Yz cup finely chop­ ped . Serve on salad greens. Serves four to six. Ham Salad Soften 1 Yz tablespoons unflavor­ ed gelatin in Yz cup cold water for 5 minutes. Heat 3. cups tomato juice, add dash of salt, Yz and 1 tablespoon chopped onion. Simmer 10 minutes. Strain, add gelatin, stir and cool. Add Yz cup finely chopped green chile and 3 -17- For Snappy Vegetahles Chile adds snap and color to many vegetables. Remove seeds and veins from fresh, crisp chile, using a sharp knife, shred very fine. Add to vegetables at serving time - green beans, braised cabbage, buttered carrots, cauliflower, turnips, fried , creamed celery.

Mexican Corn Green Chile and Potatoes 1 tablespoon olive or cooking oil 1 tablespoon cooking fat 1 onion, minced fine 1 medium onion and 1 clove garlic, 2 cups tomato puree chopped 2 tablespoons chile powder 4 green chiles or Y,. cup frozen chile, 2 tablespoons butter chopped Salt and pepper to taste 2 cups diced potatoes (either raw or 3 cups uncooked corn cut from cob, cooked) (frozen or canned corn may be used) Salt to taste Boiling water Saute onion in hot oil until gold­ en yellow. Mix remaining ingre­ Prepare chile. Slightly saute dients. Add onion. Mix well. Pour onion and garlic, add chopped chile into a buttered casserole and bake and diced potatoes. If cooked pota­ 1 hour at 3 5 0° F. Serves six. toes are used, add water to cover Variations and boil 1 0 minutes. Cook raw po­ tatoes until tender. Serves four. Omit chile powder. Use Yz cup green chile, diced.

Green Chile and Squash .I 7 to 12 green chiles, or Y2 cup frozen chile 2 cups summer squash, cubed M·ll 1 small onion Salt to taste ! I 1 cup fresh or frozen corn I (optional) \' I I' 1 tablespoon fat Prepare chile. Saute chopped onion slightly, add squash, and corn. Cook slowly in little or no water until tender. Add chopped chile, salt and serve. Six to eight servings.

-18- Accompaniments Too

Bean Relish For a Southwestern twist to a New England tradition, try: 1 can pinto beans Y. cup cider vinegar 2 tablespoons sugar Yz cup minced raw onion 2 teaspoons celery seed Yz cup green chile, chopped Salt to taste Prepare chile. Empty beans into mixing bowl; including liquid. Add other ingredients. Mix well. Refri­ gerate to blend flavors. Serve as a Green Chile and Cheese: relish with cold meat. Variations 7 to 12 green chiles Red kidney or white beans m­ Yz cup Cheddar cheese, grated stead of pintos. 1 Yz teaspoon flour Salt to taste Chile Bordelaise Few sprigs 1 egg, separated Yz cup olive or cooking oil Y. cup chopped celery 1 clove garlic, minced Yl cup chopped onion Juice of 2 lemons or '/.t cup vinegar Yz teaspoon oregano Yz teaspoon salt Yz teaspoon W orcestershire sauce 8 or 10 large chiles Peel chile, remove stems, seeds Peel chile. Mix olive oil, lemon and veins and chop fine - Yz cup JWCe or vinegar, garlic, and salt frozen or canned chile may be used. thoroughly. Place chiles in bowl and pour sauce over them to cover. Re­ Beat egg white until stiff. Beat: frigerate to blend flavors. Serve egg yolk and add flour, oregano• with roast meats or steaks. and salt. Mix well, add to egg: white, then fold in remaining in-· gredients. Drop small amounts on a slightly greased griddle, brown on both sides, reduce heat .and finish cooking. Good as hamburger or steak accompaniment.

-19- Near the Close of Day

Beefburger Canapes Green Chile con Queso 1 lb. ground lean beef Serve as a dip or a spread. It 1 cup onions, finely chopped also goes wonderfully well as an ac­ 3 to 6 green chiles, peeled and chop- companiment to bland foods -po­ ped tatoes, rice, beans. Y:z teaspoon salt 1 medium sized onion, finely 1 clove garlic chopped Butter or margarine 1 clove garlic, minced 2 tablespoons fat Combine meat, onion, chile, salt, 1 cup green chile sauce and garlic. Make into marble-sized balls. Cut bread slices with cookie Y:z cup evaporated milk cutter, spread with butter. Place Y:z pound processed cheese, cubed meat balls on bread and flatten. Re­ Combine garlic, onion, anq fat frigerate. Toast just before serving in top portion of double boiler. until meat is browned. Cook at medium heat until onion is transparent. Add green chile Chile-Deviled Ham Dip sauce and bring to a boil. Remove from heat and add milk Blend until smooth: cup cot­ Yz and cheese. Place over boiling water tage cheese, cup green chile Yz and cook, stirring constantly, until sauce, 1 can deviled ham. cheese is melted. Reduce heat and let simmer Yz hour. More garlic Variations may be added if a stronger flavor Omit deviled ham, substitute 1 is desired. Cool to room tempera­ cup chopped bologna, wieners, ture to serve. ham, or Y4 cup dried beef.

Avocado-Chile Dip Green Chile Dip Serve as an appetizer or as a Good as a dip, fine as a spread. salad: 4 to 6 green chiles 7 to 12 green chiles, peeled and 1 16-oz. pkg. cream.cheese chopped (Y:z cup frozen) 3 ripe avocados Peel chile, remove stems, and 3 tablespoons milk seeds, chop fine. Bring cream cheese to room temperature. Blend 1 clove garlic, minced cheese and chile. Serve with tosta· 3 tablespoons French dressing dos, potato chips, crackers, celery 1 16-oz. pkg. cream cheese or carrot sticks, or corn chips. Blend to creamy consistency.

-20- Springtime Dip Y4 cup minced green onions Y4 cup minced cucumbers Y:z cup red or green chile sauce Y4 cup minced radishes 1 cup cottage cheese Blend first five ingredients. Re­ 1 cup sour cream move to bowl and add minced vege­ 1 teaspoon salt tables. Serve with crisp vegetable 1 tablespoon sugar sticks, tostados, corn chips, etc. /

Campa, Arthur L. "Chile in New Mexico," New Mexico Business Review, III (April, 1934).

Garcia, Fabian. Chile Culture. Bulletih 67. University Park: Agricultural Experiment Station, New Mexico State University, May, 1908...... ----. Improved Variety No. 9 of Native Chile. Bulletin 124. Uni- versity Park: Agricultural Experiment Station, New Mexico State . t .... University, February, 1921 . Harper, R. E. An Improved Variety of Chile for New Mexico. Press Bul­ letin 1041. University Park: Agricultural Experiment Station, New Mexico State University, April, 1950.

Lantz, Edith M. The Carotene and Ascorbic Acid Content of Peppers. Bulletin 306. University Park: Agricultural Experiment Station, New Mexico State University, May, 1945.

---'----. Some Factors Affecting the Ascorbic Acid Content of Chile. Bulletin 3.24. University Park: Agricultural Experiment Station, New Mexico State University, September, 1945.

----. Effects of Canning and Drying on the Carotene and Ascorbic Acid Content of Chile. Bulletin 3 27. University Park: Agricultural Experiment Station, New Mexico State University, April, 1946.

~.,. ~ ,. ,. ; 1 , r t J"" 1 1 f) 111. " .. ~Ill. ( ir ' t .·..,; t ,.,;.-t ,: ' ,..' ..,.. ' J •• ; \ ~. I .._'..t. • : . '

~. ~ .... ·- A member of the Land Grant System ,. ' ' ( I .. ' l